The spiced chicken breast in the pan is a main course designed to be enjoyed cold, although I often prepare it even in winter. It’s a very succulent recipe, easy, and can be prepared in advance. We can serve our chicken breast with a delicious and fresh tzatziki sauce, tuna sauce, quick onion compote, bell pepper cream, capricciosa sauce, quick tuna sauce; or, in winter, we can accompany it with its rich and fragrant cooking sauce. To make our main course even more delicious, we can add plenty of fresh vegetables, both raw and cooked, such as cucumbers, carrots, bell peppers, green beans, peas, etc. The meat will remain tender and juicy thanks to the slow cooking over low heat. I must thank my sister-in-law for introducing me to this delightful recipe.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs chicken breast
- 1/2 sliced onion (golden or white)
- 1 clove garlic
- 2 sprigs rosemary
- to taste peppercorns or allspice
- 2 carrots
- 1/4 cup dry white wine
- to taste coarse salt
- to taste extra virgin olive oil
- 2 cups boiling water
Preparation
Divide the chicken breast into two parts along the attachment side.
In a pan, sauté the sliced onion and the unpeeled garlic clove in two tablespoons of extra virgin olive oil over low heat on the smallest burner.
Meanwhile, heat the two cups of water in a small saucepan.
As soon as the onion softens, add the two pieces of chicken breast and let them brown evenly over high heat.
Once well browned, pour in the wine and let the alcohol evaporate.
When the alcohol has evaporated, add all the spices and the carrots, which have already been properly washed, dried, and chopped. Add salt, the boiling water, stir, and cover.
Let the chicken breast cook on the small burner over low heat for a maximum of 20 minutes.
After this time, turn off the heat and leave the chicken breast in the cooking sauce, where it will continue to cook gently, without becoming excessively stringy and dry once cold.
When the chicken breast is completely cold, we can proceed to slice it as thinly as possible (preferably with a slicer).
Now we can enjoy it with the condiments we have already chosen and prepared in the meantime.
In the “sauces and gravies” category, you will find a wide range of preparations based on spices with and without yogurt, tuna, basil, curry, and so on, perfect for dressing meat, fish, pasta, rice, etc.
Extra Idea. If you want to use the cooking sauce, it should be filtered and placed in a pan over high heat (stirring often) for 3-5 minutes to reduce it (you can add a teaspoon of all-purpose flour or cornstarch to make it creamy).
Bon appetit
